Comments: Delicious and easy. Plus, they reheat really well.
Ingredients (6 servings)
- 1 package (8 oz) cream cheese, softened (or just buy the whipped)
- 2 Tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons capers, drained
- 1/2 large shallot, finely chopped
- 1 sheet frozen puff pastry, thawed
- Chicken tenderloins or 2 large breasts <<giggle>>, cubed to 3/4 inch size
- 1 large egg, well beaten
- 1 tablespoon water
- 4 thin lemon slices
- 2 tablespoons chopped fresh parsley
Directions
- Preheat air fryer to 400 degrees. In a bowl, beat cream cheese, lemon juice, salt and pepper on medium speed until well combined (no beating required if you buy whipped cream cheese). Fold in capers and shallot. Mix thoroughly.
- Unfold puff pastry and roll into 12 inch square. Cut into four smaller squares. Spread cream cheese mixture over squares to within 1/4 inch of edges, top with chicken. Do not overfill.
- Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with a fork for tighter seal. Whisk egg and water, brush over pastry pockets, including edges. Pierce each pocket twice with a fork to vent.
- Place in a single layer on greased tray in air fryer basket. Cook 8 minutes, carefully flip, brush bottom side with egg / water mixture, and cook another 5 minutes. Remove from air fryer, let cool 5 minutes. Serve pockets with lemon slices and parsley.
Avoid these mistakes:
- Go easy on the shallot
- Make sure to mix the cream cheese spread thoroughly to equally distribute the capers and shallot
- Do not overfill
